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﻿Ngor Hiang (Five Spices)

The term 'Ngor Hiang' or 'Ngoh Hiang' is a Hokkien literal term for five spices(fragrances). The Chinese word is 五香 (pinyin: wu3 xiang1) and other dialect/Cantonese names are 'ng geung fun' and 'ngung heung fun'. These all refer to a blend of five types of spice powders (五香粉) used for cooking and seasoning. Wu-xiang is used all over China, although variations in the number, proportions and types of spices are not uncommon.

In Singapore, ngor-hiang, or ngoh-heong, is commonly used to refer to a type of meat sausage made with a thin translucent beancurd skin somewhat similar to caul fat. Stalls selling this normally have a variety of other fried fritters, prawn fritters, beancurd(tau-kwa) and fish-cakes to go with the cut-up rolls. It is common to eat an ala carte selection with a plate of beehoon(vermicelli) together with sweet dipping and chilli sauces. These stalls are very much the Chinese equivalent of the Indian Rojak stalls.

Both the Chinatown Complex market and food centre have shifted to a temporary site near the Outram MRT (EW16, NE3) train station. It is a tight squeeze and much stuffier now.

Categories: Chinese, Ngor Hiang (Five Spices)

Located at #02-19 Chinatown Complex, Blk 335 Smith Street. NOTICE : This food centre is undergoing refurbishing and stalls have been temporarily relocated to a site near Outram MRT since Jul 2006., Singapore 50335Show me on map

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